The secret to the crunch of our light-as-air russet potato chips? The soaking period, which removes excess starch and prevents sticking. on their own, or paired with the Ultimate Salmon Tartare, they’re so good you might never buy chips again.
With a mandolin, cut the potatoes into very thin slices. Rinse and drain. Place the slices in a bowl and cover with cold water and the vinegar. Let soak for 30 minutes or overnight.
Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
Drain the potato slices and dry in a salad spinner or on a clean cloth.
Fry one-quarter of the potato slices at a time for 2 to 3 minutes, or until golden brown, turning them regularly. Beware of splattering. Drain on the paper towels and season lightly with salt.
The chips will keep for about 1 week in an airtight container stored in a cool, dry place.
The vinegar in this recipe is optional, but it contributes to a crispier chip with more intense flavour.
The more stable the temperature of the oil, the better the result. Therefore, we recommend frying the potato slices in small batches.